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Inspiration Detail | Blueberry Lemon Scones

Blueberry Lemon Scones

Preparation Time: 15 minutes
Bake: 425 degrees for 18-25 minutes
Makes 8 scones

16 tablespoons unsalted butter, 2 sticks frozen whole (see note below)
1 ½ cups fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups unbleached all-purpose flour, plus additional for work surface
½ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 teaspoons grated lemon zest
Raw sugar, as needed

NOTE: It is important to work the dough as little as possible. Work quickly and knead & fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and work bowls before use. While the recipe calls for 2 sticks of butter, only 10 tablespoons are actually used. If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries in ¼ or ½ inch pieces before incorporating. 

Adjust oven rack to middle position and heat to 425 degrees. Score and remove half of the wrapper from each stick of frozen butter. Grate the unwrapped ends on large holes of grater, for a total of 8 grated tablespoons of butter. Place the butter in the freezer until needed. Melt the 2 remaining tablespoons of butter and set aside. Save remaining 6 tablespoons for another use. Place blueberries in freezer until needed.

Whisk together milk and sour cream in medium bowl, refrigerate until needed. Whisk flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest in a medium bowl. Add frozen butter to the flour mixture and toss with fingers until thoroughly coated. 

Add milk mixture to flour mixture, folding with rubber spatula until just combined. With spatula, transfer dough to liberally-floured work surface. Dust surface of dough with flour. With floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking. 

Using rolling pin, roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using a bench scraper or spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form an approximately 4-inch square. Transfer the dough to a plate, lightly dusted with flour, and chill in the freezer for 5 minutes.
Transfer the dough back to floured work surface and roll into approximately 12-inch square again. Sprinkle blueberries evenly over surface of dough, and then press down so they are slightly embedded in the dough. Using bench scrapper or spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam side down and press log into a 12” x 4” rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal parts. Cut each part in half diagonally to form 2 triangles. Using spatula, transfer to parchment-lined baking sheet. 

Brush tops of scones with melted butter and sprinkle generously with raw sugar. Bake until tops and bottoms are golden brown, about 18-25 minutes. Transfer to wire rack and let cool 10 minutes before serving. 

TO MAKE IN ADVANCE: After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend baking time to 25-30 minutes. 

FOR LEFTOVERS: Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warm through and recrisped, about 8-10 minutes if refrigerated, or 16-20 minutes if frozen. 

Recipe courtesy of Cook’s Illustrated

LEMON GLAZE (optional)
Prepare this optional lemon glaze for a sweet addition to complement the scones. Using the juice and zest of a lemon (minus the 2 teaspoons of lemon zest called for in the scones), mix with 1 tablespoon butter, powdered sugar, and milk, beating until combined. Add powdered sugar or milk as needed to reach desired consistency.